﻿B﻿roccoli Rabe, or Rapini, is perhaps my favorite vegetable, bar none. This in itself is odd because I despised it as a youth when mother utilized a full array of bribes, threats and punishments to get me to eat my greens; all to no avail, I may add. Then one magical day in my early twenties, I had an unusual urge that only broccoli rabe could fulfill and it's been a love affair ever since. For those who are unfamiliar, Broccoli Rabe is a leafy, green cruciferous vegetable of the Brassica genus as are Broccoli, Cauliflower, Cabbage, Brussels Sprouts, Kohlrabi, Kale, and Mustard Greens. The leaves and stems are both edible, as are the buds that somewhat resemble broccoli, but do not form the typical large head of the latter. Its slightly bitter flavor is quite popular with Southern Italian cuisine, especially in the Puglia andCampania regions of Italy, from which my paternal and maternal ancestors hail, respectively. Perhaps that is why I am so crazy about this leafy green known in Italy as broccoli di rapa, friarielli, broccoletti or cime di rapa, depending on where you are. Here in my kitchen, I'll just call it "delizioso"!

INGREDIENTS:

1 to 1.5 lbs sausage (Pork or Chicken)

4 cloves garlic, coarsely chopped

1 onion, thinly sliced

3 or 4 scallions, sliced

2 carrots, cut to 1/4" cubes

1 large potato, cut to 1/4" cubes

2 - 15 oz. cans Cannellini beans

2 bunches broccoli rabe

46 oz. can chicken stock

4 cups water

1 tsp crushed red pepper

1/2 tsp black pepper

1 tsp salt

1/4 tsp fennel seed

1 tsp garlic powder

PREPARATION:1. Wash and clean vegetables. Cut and cube potato and carrots. Slice onion and scallions. Chop garlic.2. Wash and remove only the thickest stems from the broccoli rabe. Roughly chop.

As I always say, begin with the freshest ingredients available.

3. Remove sausage casings and break up sausage in a skillet to brown. (I used chicken sausage in this instance and of course, as always, a cast iron skillet.

4. Break sausage up as it browns and season with a pinch of salt & pepper, a pinch of crushed red pepper and a sprinkle of fennel seeds.

5. Pour chicken stock and 4 cups of water into a large soup pot. Add vegetables and bring to a boil. Allow to boil for 5-10 minutes.

6. Once you've allowed it to boil for a few minutes, turn heat down to low and add drained sausage.7. While it is simmering, add the cleaned and chopped broccoli rabe. Gently stir.8. After a few minutes, the broccoli rabe should wilt and mix into the soup. At that time, season with salt, pepper, crushed red pepper and garlic powder.

9. After broccoli rabe has wilted, add the beans and cover. Simmer on low for 2-1/2 hours, stirring occasionally and re-season if necessary.

10. After 2-1/2 hours, remove the lid and it should look as shown below.

Plate and serve with a sprinkle of Romano cheese and crusty Italian bread. "Buon appetito!"